Go Back
+ servings
Print
Close up of Baked Sliced Sweet Potatoes in a white pie dish

Baked Sweet Potato Slices with Rosemary

Baked Sweet Potato Slices with Rosemary are so incredibly easy to make. With a touch of honey, this pretty, vegan side dish pairs with just about everything, during any season.

Course Side Dish
Cuisine American
Keyword vegan side dishes, Thanksgiving Side Dishes, sweet potato sides
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 253 kcal
Author Valentina K. Wein

Ingredients

  • 1 pound sweet potatoes (about 2 medium-large), washed and dried
  • 4 tablespoons olive oil, divided
  • 2 tablespoons honey
  • 2 teaspoons fresh rosemary, washed and dried, finely chopped
  • salt and freshly ground black pepper

Instructions

  1. Preheat the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center. Line a sheet pan with foil and coat all of it with about 2 tablespoons of the olive oil.

  2. Prepare the sweet potatoes. Slice the sweet potatoes into rounds that are approximately ¼ to ½ inch thick. Place them in a single layer on the prepared sheet pan. Use a pastry brush or your finger to rub the remaining olive oil on the top surface of the slices.

  3. Make and add the honey-rosemary mixture. In a small bowl, combine the honey and rosemary and then warm it in the microwave just long enough to thin it, about 8 seconds. Brush an even amount of this on top of the sweet potato slices and sprinkle lightly with salt.

  4. Bake. Place the sheet pan in the preheated 375°F oven and bake until the sweet potato slices are very tender, about 20 minutes. (You can check them with a fork.)

  5. Adjust seasonings and serve. Taste one of the slices and then sprinkle a bit more salt and little pepper to taste. (Here’s How to Season to Taste.)